Winter Mushroom Ramen

with Mustard Greens & Soft-Boiled Eggs

30 MIN

2 Servings

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From the Test Kitchen

Let’s celebrate umami. Generally regarded as the fifth taste (distinct from sweet, sour, bitter and salty), umami is the almost ineffable quality of savory flavors. Here, we’re using three umami-rich ingredients to create a warming, robust broth: king trumpet mushrooms, dried shiitake mushrooms and white miso paste. With peppery mustard greens, sambal oelek (a chunky chile sauce) and velvety soft-boiled eggs, this soup is incredibly hearty and satisfying.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Farm Eggs
12 oz Fresh Ramen Noodles
6 oz King Trumpet Mushrooms
1 bunch Garlic Chives
1 bunch Mustard Greens
2 Tbsps Soy Sauce
1 tsp Sambal Oelek
1 1-Inch Piece Ginger
½ oz Dried Shiitake Mushrooms
¼ cup Sweet White Miso Paste
1 tsp Mushroom Ramen Spice Blend (Ground Sansho Pepper, Dried Lemon Peel, White Sesame Seeds, Black Sesame Seeds & Kibbled Nori)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the eggs from the refrigerator to bring to room temperature. Thinly slice the king trumpet mushrooms. Cut off and discard the roots of the garlic chives; thinly slice. Remove and discard the stems of the mustard greens. Peel and mince the ginger. In a large bowl, combine the dried shiitake mushrooms and 3 cups of hot water.

2 Brown the king trumpet mushrooms:

In a separate medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the king trumpet mushrooms and cook, stirring occasionally, 6 to 8 minutes, or until browned. Transfer to a plate and set aside, without wiping out the pot.

3 Make the broth:

Remove the shiitake mushrooms from the bowl of hot water; reserve the water and thinly slice the mushrooms. In the same pot used to brown the king trumpet mushrooms, heat 2 teaspoons of oil on medium-high until hot. Add the ginger and half the garlic chives. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the mustard greens; cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the sliced shiitake mushrooms, soy sauce, miso paste, shiitake mushroom water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Reduce the heat to medium-low and simmer 8 to 10 minutes, or until the flavors have melded.

4 Soft-boil the eggs:

While the broth simmers, add the eggs to the pot of boiling water; cook for exactly 6 minutes. Using a slotted spoon or strainer, remove the cooked eggs, leaving the pot of boiling water on the stove; immediately run the eggs under cold water for 20 to 30 seconds to stop the cooking process. Transfer to a bowl. When cool enough to handle, carefully peel the eggs. Cut each egg in half; season with salt and a pinch of the spice blend. Set aside.

5 Cook the ramen noodles:

While the broth continues to simmer, add the ramen noodles to the same pot of boiling water used to soft-boil the eggs; gently stir to separate the noodles. Cook for exactly 3 minutes. Drain thoroughly and rinse under warm water.

6 Plate your dish:

Divide the cooked ramen noodles and finished broth between 2 bowls. Top with the browned king trumpet mushrooms and soft-boiled eggs. Garnish with the remaining spice blend and garlic chives. Enjoy!